Squash Pancakes with Apple Maple Syrup Sauce
|Butternut squash||4 Cup (64 tbs), grated|
|Harrelson apple||3 Small, cored and thinly sliced|
|Maple syrup||1 Cup (16 tbs)|
|Brandy||1 Cup (16 tbs)|
|Grated onion||2 Tablespoon|
|Egg||1 Medium, beaten|
|Canola oil||5 Tablespoon|
|Flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
1.In a food processor, grate the butternut squash.
2.In a stock pot, allow water to come to a boil.
3.In a colander or a spaghetti strainer, empty the grated butternut squash. Lower it into the boiling water and cook for 2 minutes.
4.Take them out and immediately drop in a bowl of water containing ice to stop the cooking.
5.Strain the grated squash out and place on a paper towel which will help soak the water. Place in a large bowl.
6.In a skillet, sizzle the bacon until crisp and set them aside on paper towels to drain.
7.Take the apples, core them and cut into thin slices.
8.In a large skillet, drop the butter and let it melt.
9.Add the apples to the skillet. Sauté them until browned and soft.
10.Pour in the maple syrup, and let it simmer for 5 minutes or until the sauce thickens.
11.Pour in the brandy and let it get bubbly until the alcohol gets cooked off.
12.In a medium bowl, grate the onion, add the beaten egg and pour in two teaspoon of canola oil. Give it a quick stir.
13.In the bowl containing the grated butternut squash, pour in the egg mixture.
14.In a smaller bowl, add the flour, baking powder and salt. Stir to mix.
15.Add the flour mixture to the bowl of grated butternut squash and incorporate the flour in it.
16.In a non stick skillet, heat ¼ inch of canola oil over medium heat.
17.Drop ¼ cup of the butternut squash mixture in the skillet. Add 3 or 4 at a time.
18.Let them get browned on one side and flip them over.
19.Once cooked, drain them on paper towels.
20.Plate the pan cakes and drizzle apple maple syrup sauce on top. Serve alongside the crisp bacon.